tag:blogger.com,1999:blog-6914086676454800973.post3804783415496289337..comments2023-10-29T01:46:00.188-08:00Comments on VeggiePharm: Spelt Sourdough BreadTim Steelehttp://www.blogger.com/profile/01611027687223434753noreply@blogger.comBlogger21125tag:blogger.com,1999:blog-6914086676454800973.post-5606721914320455212018-02-18T21:36:03.555-09:002018-02-18T21:36:03.555-09:00I know this is off topic but does anyone know abou...I know this is off topic but does anyone know about the phytate content with respect to parboiled rice? Is it as low as regular white rice or is it more on par with brown rice?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6914086676454800973.post-74357950683060353092018-02-15T01:17:57.553-09:002018-02-15T01:17:57.553-09:00Anne, have you seen this study?
https://www.ncbi....Anne, have you seen this study?<br /><br />https://www.ncbi.nlm.nih.gov/pubmed/20951830<br /><br />https://www.theguardian.com/lifeandstyle/2016/mar/23/sourdough-bread-gluten-intolerance-food-health-celiac-disease<br /><br />Celiac patients had zero reaction to real Italian sourdough bread. Quite fascinating. Also there's been a study comparing modern wheat to more ancient kinds, like spelt, einkorn, etc, and yes modern wheat is far more reactive. So for your occasional treat, you do well to go for ancient kinds of wheat, and preferably sourdough. Also, it's interesting to note that real pasta should be made from durum wheat, which is also a traditional kind. There is also rye of course, which also makes delicious bread. It seem to have more prebiotic properties than wheat, and it is also not as hybridized as modern wheat.<br /><br />In our modern society, we don't have to rely on wheat as a staple food. There are so many other good sources of starch. Potatoes, beans etc. I prefer to take it easy on wheat, not make it a major source of calories.Anonymoushttps://www.blogger.com/profile/10504135863511112146noreply@blogger.comtag:blogger.com,1999:blog-6914086676454800973.post-65451491463619369002018-02-15T01:04:36.051-09:002018-02-15T01:04:36.051-09:00I guess antinutrients like phytates and lectins co...I guess antinutrients like phytates and lectins could be an issue if someone eats the majority his calories from grains, and the rest of his diet is very low in nutrients. But we actually want smaller doses of antinutrients for their anti cancer properties, etc.Anonymoushttps://www.blogger.com/profile/10504135863511112146noreply@blogger.comtag:blogger.com,1999:blog-6914086676454800973.post-13374483438962489822018-02-14T22:14:57.523-09:002018-02-14T22:14:57.523-09:00Anne, I agree with you. The huge grain stores set...Anne, I agree with you. The huge grain stores set up by Joseph in the bible would have been wheat, but it definitely WOULDN'T have been the modern overly GMO'd wheat of today. I recently read that Einkorn is the oldest of the Ancient wheats and so I started making soda bread with it, and once I get my sourdough starter going I will be making sourdough bread with it. I very much like the soft feel of the bread in my mouth.<br /><br />Jo tBAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-6914086676454800973.post-54993426126275613192018-02-14T15:52:24.832-09:002018-02-14T15:52:24.832-09:00Tim, that bread looks delightfully rustic and tast...Tim, that bread looks delightfully rustic and tasty. I do miss bread but I think I could make this once in a while and try not to eat it all in one sitting.<br />To Robert Andersson:<br />Being in a family that has quite a few members that are sensitive to/don't thrive on wheat, Ive mulled around all the ideas about traditional cultures where wheat was a main component of their diet, I think that if you have been eating the standard American diet with commercial wheat products 3 times a day, well, many of us at least, have damaged our digestive system and more importantly our immune systems. Once you start making antbodies to wheat, which attack your own body tissues that have proteins similar to wheat, you just can't go back to eating a bread staple diet, no matter how healthily and traditionally prepared. It's frustrating isn't it when wheat was the staff of life in earlier times. I do seem to be able to enjoy an occassional spelt or kamut treat though. <br />AnneAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-6914086676454800973.post-44052011621396628072018-02-14T15:10:16.239-09:002018-02-14T15:10:16.239-09:00You can check this out and see you what you think;...You can check this out and see you what you think;<br /><br />http://www.diagnosisdiet.com/food/grains-beans-nuts-and-seeds/Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6914086676454800973.post-90779960041716135832018-02-14T14:15:26.713-09:002018-02-14T14:15:26.713-09:00Are phytates really a problem? If someone eats a h...Are phytates really a problem? If someone eats a healthy diet plus bread are they going to have nutrient deficiencies? I'd be interested in seeing research on the issue.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6914086676454800973.post-22067240757169890882018-02-14T09:40:54.799-09:002018-02-14T09:40:54.799-09:00The problem with wheat is the phytates / lectins. ...The problem with wheat is the phytates / lectins. I'm assuming, if traditionally fermented, sourdough removes most, if not all, of those toxins. If one is eating bread on a daily basis then this is important.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6914086676454800973.post-72224257273146537912018-02-11T22:26:29.135-09:002018-02-11T22:26:29.135-09:00Great post, very inspiring!
Demonizing wheat make...Great post, very inspiring!<br /><br />Demonizing wheat makes no sense without context. Studies have shown even celiaks can eat real sourdough bread without reaction. Studies have shown that modern dwarf wheat is indeed more reactive than traditional kinds.<br /><br />The solution if you're scared of wheat? Well, spelt sourdough addresses both of these issues!<br /><br />But I'm not so sure sourdough is always a necessity. Maybe if you're going to make bread your staple food, it is best to be on the safe side.<br /><br />However, the Hunza people were famous for health and longevity, and they consumed chapatis as a staple.<br /><br />And I confess, I'm a reader of the Bible. Bread was their staple in Bible times, and usually sourdough. Freshly ground, but not soaked. However, it was also not unusual to eat unleavened bread. If guests arrived unexpectedly, there was no time for sourdough. Also at the Exodus from Egypt they had unleavened bread because they were in a hurry.<br /><br />So even unleavened wheat was part of traditional diets.<br /><br />Anonymoushttps://www.blogger.com/profile/10504135863511112146noreply@blogger.comtag:blogger.com,1999:blog-6914086676454800973.post-473370124619151062018-02-10T04:05:28.188-09:002018-02-10T04:05:28.188-09:00Very cool! When I make bread, I soak my grains unt...Very cool! When I make bread, I soak my grains until almost/just sprouted. Then I grind them up in the food processor. (I'd assume they'd enter your recipe where the flour does, I suppose. But obviously they're "wet.") I'm still stubborn on that "whole grain" part of it. I still can't get over the idea that a grain once broken (ie, ground up into flour a few months ago) might be a "broken grain." It's probably my obsessive-compulsive nature and maybe I'll get over the idea eventually. Time will tell. Take care and the bread looks amazing!<br /><br />Terri F Anonymoushttps://www.blogger.com/profile/06876163878161971724noreply@blogger.comtag:blogger.com,1999:blog-6914086676454800973.post-53493652980284851822018-02-05T17:49:09.012-09:002018-02-05T17:49:09.012-09:00"(mainly for my new lady friend)" haha,..."(mainly for my new lady friend)" haha, that'll keep here around for sure!<br /><br />Tim Steelehttps://www.blogger.com/profile/01611027687223434753noreply@blogger.comtag:blogger.com,1999:blog-6914086676454800973.post-89271613690548273192018-02-05T15:07:13.229-09:002018-02-05T15:07:13.229-09:00Mighty fine looking loaf of bread there! I got int...Mighty fine looking loaf of bread there! I got into making sourdough a few years ago and then had all sorts of fun with honey wheat, sourdoughs and lots of soda bread (Irish Spotted Dog is a fun to both make and eat). Found a local mill with amazing flour...my favorite was 50/50 whole wheat and rye. Tried to make my own sourdough starter and it didn't go so well and I think the one from my class that's been in the fridge for 1.5 years is pure hooch at this point (maybe I can get drunk from it if I run out of beer?).<br /><br />I've made a few loaves recently (mainly for my new lady friend) and I think it's time to make some more this weekend. Nothing like the smell of fresh baked bread...my mom used to grind her own flour...she took from scratch more serious than I ever will. :)EDRnoreply@blogger.comtag:blogger.com,1999:blog-6914086676454800973.post-34783823459723538222018-02-05T07:43:38.429-09:002018-02-05T07:43:38.429-09:00Jo - duly noted! I've found it worked fine for...Jo - duly noted! I've found it worked fine for sourdough and yeasted breads, but soda breads are a whole other animal. I remember having a hard time with them. The round loaves baked better than the ones I made in a pan, as I recall. (It's been a while) <br /><br /><br /><br />wildcucumberhttps://www.blogger.com/profile/16984536305827910383noreply@blogger.comtag:blogger.com,1999:blog-6914086676454800973.post-86692737055747076202018-02-05T06:23:03.230-09:002018-02-05T06:23:03.230-09:00I have tried that tip in the past, but didn't ...I have tried that tip in the past, but didn't turn out to be foolproof. It sounded hollow, but when I cut into it it was still wet in the middle. Even the needle trick came out "dry" but the middle was still uncooked.<br /><br />Jo tBAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-6914086676454800973.post-83613677997210948582018-02-05T06:19:09.578-09:002018-02-05T06:19:09.578-09:00Hi Tim, no I don't put honey in my bread, as I...Hi Tim, no I don't put honey in my bread, as I don't like it sweet. My recipe is:<br />3 cups Einkorn flour<br />1 3/4 tsp salt<br />1 1/4 tspbaking soda<br />1 1/2 to 2 cups buttermilk<br /><br />I used 2 cups buttermilk, but it turned out to be far too much, as it looked more like cake mix than dough. So next time I will start with 1 1/2 cups buttermilk and see how the dough turns out. I was warned that Einkorn takes about 20% less moisture, which I forgot to take into account. Still it was a lovely bread.<br /><br />Jo tB<br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6914086676454800973.post-43088487424266654312018-02-04T06:34:37.436-09:002018-02-04T06:34:37.436-09:00What all goes into your Irish soda bread? Have yo...What all goes into your Irish soda bread? Have you tried adding honey to the dough? It seems to give it a lot more life and a bit more taste.Tim Steelehttps://www.blogger.com/profile/01611027687223434753noreply@blogger.comtag:blogger.com,1999:blog-6914086676454800973.post-50018698463614358242018-02-04T06:32:38.729-09:002018-02-04T06:32:38.729-09:00I think that's what my Mom used to do, too! T...I think that's what my Mom used to do, too! Thanks. Damn that groundhog! (Unless CNN is fake news...https://www.cnn.com/2018/02/02/us/groundhog-day-2018-shadow-trnd/)Tim Steelehttps://www.blogger.com/profile/01611027687223434753noreply@blogger.comtag:blogger.com,1999:blog-6914086676454800973.post-82456246224725704752018-02-04T06:30:28.794-09:002018-02-04T06:30:28.794-09:00Sourdough wholegrain pizza dough is nothing like P...Sourdough wholegrain pizza dough is nothing like Pizza Hut, for sure. I spread it out on a pizza pan pretty thin and bake at 400 for about 10 minutes, then put the toppings on and bake another 15-20 minutes. It's more like a crispy flatbread. If you make several pizzas at once, freeze leftover slices and reheat in the microwave, I think they are even better than fresh, lol. Tim Steelehttps://www.blogger.com/profile/01611027687223434753noreply@blogger.comtag:blogger.com,1999:blog-6914086676454800973.post-12229529607247941352018-02-04T06:02:45.504-09:002018-02-04T06:02:45.504-09:00Tim, I am curious about your pizza recipe. My sour...Tim, I am curious about your pizza recipe. My sourdough pizza crust never seems to rise. It ends up gummy inside no matter how thin I roll it. So I keep a starter and make crepes. These turn out perfect every time.<br /><br />TeddyAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-6914086676454800973.post-67896162773406934672018-02-02T03:49:56.991-09:002018-02-02T03:49:56.991-09:00Looks great Tim!
Here's my 'pro-tip' ...Looks great Tim!<br /><br />Here's my 'pro-tip' for testing if a loaf of bread is done; tap the bottom. If it sounds hollow, it's done. <br /><br />Happy Groundhog's day everybody :-)wildcucumberhttps://www.blogger.com/profile/16984536305827910383noreply@blogger.comtag:blogger.com,1999:blog-6914086676454800973.post-41043916886303551332018-02-02T03:23:01.902-09:002018-02-02T03:23:01.902-09:00The other day I made an "Irish" soda bre...The other day I made an "Irish" soda bread with my freshly ground Einkorn flour. I am with you: wow do I like eating bread. I had to seriously jamm on the breaks to stop myself from eating the WHOLE load after it was baked!!! <br /><br />It has such a lovely taste, but I can't describe it accurately. Most people call it nutty. It has a lovely milk chocolate color.<br /><br />Anyway, I have ordered Kamut, Teff, and Emmer flour from my miller so will be making bread with these flours as well.<br /><br />I have baked with Spelt flour in the past so already know this flour.<br /><br />I am so hankering for another slice of my Einkorn bread, and trying to resist temptation.....<br /><br />Jo tBAnonymousnoreply@blogger.com